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Monthly Archives: July 2013

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A little more work that merely painting store-bought barbecue sauce on ribs and grilling them, but so very much better. We have a long weekend coming up in Ontario. If you have an extra day off, go to the store, … Continue reading →

Now that I’ve made One-Pan Pasta, what to do I with the leftovers? That’s the question I had. I tried eating the pasta for dinner the next day, but it wasn’t anywhere as good as it was the first day. … Continue reading →

Everybody knows the way to cook pasta is to put it in a large pot of boiling, salted water, stir the pasta so it doesn’t stick, and continue on like that until the pasta is done. Checking the package instructions … Continue reading →

A twist on the typical bruschetta made from toasted bread rubbed with garlic and topped with tomatoes and basil. This is toasted bread “rubbed” with butter and topped with ricotta cheese and strawberries. Instead of serving bruschetta as an appetizer, … Continue reading →

It is too hot to cook anything in the oven these days, so I’m making this salad. It’s vegetarian. In fact… it’s even vegan. I don’t know what’s come over me. Is it the heat? Do not misunderstand me. As … Continue reading →

A bunch of people end up on this site after doing a search for ‘best rice pudding’ or ‘world’s best rice pudding’. I bet they’re disappointed when they arrive at my posting and find out that I didn’t think it was … Continue reading →

This is the macaroni and cheese that was made at the Ace Bakery seminar Road to Avonlea Cheese that I attended a few weeks ago. It was so good, I could hardly wait to try making it myself. It’s incredibly … Continue reading →

To celebrate their 20th year in business, Ace Bakery presented a series of workshops, highlighting 20 food-producing artisans from all across Canada. I had the good fortune to win a pair of tickets to one of the workshops, so on … Continue reading →

This seemed like the best muffin idea ever. Combining chocolate and chocolate chips… what could be bad about that? I should have checked the source more carefully. Cooking Light magazine! What the heck was I thinking? Or read the recipe’s … Continue reading →